|1/2 punnet||cherry tomatoes|
|1 wheel||feta cheese|
|olive oil — to serve|
|dried oregano — to serve|
|salt and black pepper — to serve|
|125 ml||Greek yoghurt|
|1/2||lemon — zest and juice|
|1||garlic clove — minced|
|60 ml||fresh dill — finely chopped|
|3 tbsp||olive oil|
|salt and black pepper — to season|
|leftover leg of lamb|
|pita breads — toasted|
Roughly chop the cucumber, halve the cherry tomatoes and thinly slice the red onion. Add all the veggies to a bowl, place the wheel of feta in the center and place the olives on top. Sprinkle with the oregano, olive oil, black pepper and salt before serving.
Mix all ingredients together and season to taste.
Place the salad, tzatziki dressing, cold leg of lamb slices and toasted pita breads in the middle of the tale. Let everyone build their own plate, family style.
Supported by the Red Meat Industry of SA – recipe and image by Claudine Noppe for Lamb and Mutton SA.